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Spicy vegetarian miso ramen topped with oven baked kabocha, tofu and zucchini in a red and white bowl
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Spicy Vegetarian Miso Ramen

Learn how to make the ultimate spicy vegetarian miso ramen with this mouth-watering recipe that is ready in just one hour! You might think that finding vegetarian options in Japanese dishes can be challenging, but we've got you covered with this flavor-packed recipe. Loaded with a rich, miso-infused broth, oven-roasted vegetables, and a kick of spice.
Course Dinner, Lunch, Main Course
Cuisine Japanese
Method Simmer
Duration 30 minutes
Diet Dairy Free, Egg Free, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 portions
Author Yuto Omura

Equipment

  • Red dragon ramen bowl (Optional)
  • Noodle strainer (Optional)

Ingredients

Dashi

Toppings

  • tofu100 g firm tofu
  •  
    50 g kabocha thinly sliced
  • Zucchini200 g zucchini cut into 4 thick, diagonal slices
  • Olive oil1 tbsp olive oil
  • Pepper and salt1 pinch salt and pepper
  • 1 tsp chili oil
  •  
    1 tbsp green onion(s) (negi) green part, thinly sliced
  • Ingredient nori½ sheet sushi nori seaweed(s) cut into halves or quarters
  • woodear mushrooms1 tbsp fresh wood ear mushroom(s) thinly sliced
  • Ingredient ramen2 portions ramen noodles

Broth

  • Ingredient sesame oil2 tbsp sesame oil
  • 3-4 cloves garlic sliced
  • Red jalapen2 red chili pepper(s) fresh or dry, thinly sliced
  • Ginger1 tbsp fresh ginger finely diced
  •  
    2 tbsp green onion(s) (negi) white part, finely diced
  • salt¼ tsp salt
  • Soy sauce2 tsp soy sauce
  •  
    1 tsp chili bean sauce Chinese chili bean paste
  • 50 g yellow onion(s) thinly sliced
  • 1 tbsp ground sesame seeds
  • 1 tbsp smooth peanut butter
  • Ingredient yellow miso2 ½ tbsp yellow miso paste (awase miso) make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji"
  •  
    100 ml soy milk

Instructions

  • Soak the shiitake and kombu in a bowl of water for 30 minutes to make the dashi. If you use dried wood ear mushrooms, soak them now in a separate bowl.
    Kombu and shiitake dashi in a bowl with water
  • Preheat the oven to 200 °C (392 °F).
  • Wrap the tofu in kitchen paper and place on a microwavable plate. Microwave for 1 ½ minutes at 600W and then leave to cool for a few minutes. Once cool enough to touch, cut into cubes.
    Tofu wrapped in kitchen paper on a white plate
  • Place the sliced kabocha, zucchini and tofu on a baking tray lined with kitchen paper. Drizzle with olive oil and brush to evenly coat, sprinkle with salt and pepper both sides. Once the oven is hot, place the tray on the middle shelf and bake for 20 minutes.
    sliced kabocha, cubes of tofu and sliced zucchini on a baking sheet
  • Take a large pan and add the sesame oil. Heat on low and add the garlic slices, then fry until crispy and golden. 
    garlic slices frying in a pan
  • Once the garlic chips are done, carefully scoop them out trying to leave as much oil in the pan as possible and place them on kitchen paper to absorb the excess oil.
    garlic chips on kitchen paper in a small glass bowl
  • In the same pan, add chili, ginger, spring onion, white onion, salt, soy sauce and tobanjan. Turn up the heat to medium and stir fry until onion is slightly softened.
    Chili, spring onion, ginger and white onion frying in a pan with condiments
  • Once the onion is softened, add ground sesame seeds and mix thoroughly. Turn off the heat until the dashi has finished soaking.
    Fried spring onion, white onion, ginger and chili in a pan with ground sesame seeds
  • When the dashi is ready, pour the contents of the bowl (including the kombu and shiitake) into the pan and warm through on a low heat for about 5 minutes. Be careful not to let it boil.
    Kombu and shiitake dashi poured into the pan to make soup for spicy vegetarian miso ramen
  • Scoop out a few tablespoons of the broth and pour it into a small bowl. Add peanut butter and miso paste and mix until lump free. The consistency should be quite thin so feel free to add more broth if it's too thick.
    Miso paste mixed with broth in a small glass bowl
  • Remove the kombu and shiitake mushrooms and pour the contents of the small bowl into the pan. Mix thoroughly.
    Miso paste and peanut butter added to pan to make spicy vegetarian ramen broth
  • Next, add soy milk and continue to cook over a low heat until warmed through to about 60 °C (140 °F) - 65 °C (149 °F) to prevent curdling. Once hot, turn off. (You can reheat right before serving if necessary.)
    Soy milk added last to prevent curdling.
  • Bring a large pot of water to boil over a high heat. Add the ramen noodles and cook for the time stated on the packaging.
  • Divide the cooked noodles into bowls, add the soup and the toppings.
    Ramen noodles topped with spicy miso broth
  • Garnish with garlic chips, chopped spring onion (green part), nori and thinly sliced wood ear mushroom. Finish with a drizzle with chili oil.
    Vegetarian Spicy Miso Ramen topped with oven baked kabocha, zucchini and tofu
  • Enjoy!